Liver (the kind you eat lol)
Or click on my name
DS SW 265 CW 120 5'7"
So my questions is: What does it actually TASTE like? My fear is it will taste like inner ass.
While I have never had the "joy" of experiencing inner ass, I would say that is an accurate depiction.
It's one of those love it or hate it type foods. i don't know anyone that's neutral on it. It doesn't taste like anything else. I think the closest flavor is chitlins - not a fan of those either. My husband loves liver, not a fan of chitlins. Liver to me is gamey tasting and almost has a mealy texture.
Puke!
BUT try a small piece and see if you like it. It's very good for you if you can stomach it.
Ugh, getting nauseated just talking about it......
on 8/22/11 3:58 am, edited 8/22/11 3:59 am
I am not a fan of beef liver or chicken liver but I LOVE chopped liver from second avenue deli, go figure, it's yummy!
Ingredients
- 1 1/2 pounds beef or veal liver
- 1 pound chicken liver
- 4 tablespoons corn oil
- 3 tablespoons schmaltz (schmaltz is renderd chicken fat)
- 4 cups coarsely chopped onions
- 4 hard-boiled eggs, peeled
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
Directions
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Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
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In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
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In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.